Ingredients for Braised Beef
- Rump Roast
- Salt & Pepper
- Prepared Mustard
- 4 slices bacon
- Vegetable Oil
- 1 large chopped onion
- Thyme
- Bay Leaf
- Parsley
- 1 tbsp paprika
- 2 tbsp tomato paste
- Dry Red Wine
- Beef Stock
- All Purpose Flour
- 1/4 cup cold water
- Whipping Cream
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How to Make Braised Beef
- Generously rub a 2-3 lb beef chuck roast with 1 tbsp salt, 1 tsp black pepper, and 2 tbsp Dijon mustard.
- In a large heavy-bottomed pan or Dutch oven, cook 4 slices of bacon over medium heat until crispy. Remove bacon and set aside, reserving 2 tbsp bacon fat in the pan.
- Add 1 tbsp olive oil to the pan with the bacon fat.
- When hot, add the beef roast and brown evenly on all sides, about 3-4 minutes per side.
- Add 1 large chopped onion and 2 sprigs of fresh thyme and rosemary to the pan.
- Cook until onions are nearly tender, about 5 minutes. Stir in 1 tbsp paprika, 2 tbsp tomato paste, 1 cup dry red wine, and 1 cup beef stock. Return the cooked bacon to the pot.
- Cover the pot and simmer for 1.5-2 hours, or until the beef is fork-tender.
- Remove the beef from the pot and let it rest for 5-10 minutes before carving.
- Meanwhile, in a small bowl, whisk together 2 tbsp all-purpose flour with 1/4 cup cold water until smooth.
- Add the flour slurry to the hot cooking liquid in the pot.
- Stir constantly until the sauce has thickened, about 1-2 minutes.
- Stir in 1/2 cup heavy cream.
- Slice the beef against the grain and serve over mashed or fried potatoes, drizzled with the creamy sauce.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
11g
Fat
156g
Carbs
3g
